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Thread: The Meatball Ratio
05-04-2009, 09:47 AM #1
The Meatball Ratio
So im 100% certain, after multiple attempts, that the proper Meat - to - egg ratio for light, fluffly, delicious italian meatballs is 4 eggs per pound of meat.
Ive been a 1 egg per pound guy forever, but no more.
Seriously, it sounds like a lot, but its not.
I thought it would have been too much too when i first heard this.
season as you will
add cheese\breadcrumbs until you can form them
cook in oven at like 425 for 15 mins so they hold their shape and drain out a little of the fat, and then simmer in your sauce.
if you are looking for those light fluffy goodness of a meatball, you can thank me later.
if you prefer the more hamburger \ meatloaf type meatball, no need to try, stick to your 1egg per pound
Last edited by pechelman; 05-04-2009 at 09:49 AM.
05-04-2009, 11:03 AM #2
Thank you, I will try this.
05-04-2009, 12:02 PM #3
Soaked stale bread in milk > breadcrumbs.
05-04-2009, 12:03 PM #4
Add some ground pork sausage.
05-04-2009, 12:19 PM #5
huh. interesting, i will up the egg ratio.
pench and others- what other spices/seasonings are you throwing in there? i normally do hot pepper, sage and chili flakes. sometimes onion flakes as well."... I'm still confused though as to rate this thread -2 or +2 Icemans." -skifishbum
check out my blog, where I dance with corgis.
05-04-2009, 12:21 PM #6
05-04-2009, 12:46 PM #7"The trouble with socialism is that you eventually run out of other people's money" --Margaret Thatcher
05-04-2009, 01:01 PM #8
try it and let us know!
i think the key though is to just use a large amount of 80/20
we've tried leaner meat, and it just doesnt or taste nearly as well.
for the health conscious, just cook them longer and slightly lower in the oven to drain off the fats. (what we do)
lots of fresh minced galic, maybe 4-6 large cloves for a lb
half an onion finely diced
salt, pepper, a little oregano, some parsley (i try to keep it to 1 or 2 aromatics)
then i always add something spicy, whether cayanne or red pepper flakes, but lately ive been on an aleppo pepper flake kick...the things are amazing.
05-04-2009, 01:43 PM #9
05-04-2009, 01:47 PM #10
Alright, I'll come out and say it, "4 eggs to 1 lbs of beef = overkill". You're compensating for something.
05-04-2009, 02:30 PM #11
this wasnt my idea, and I was always happy, unknowingly so i suppose, at 1egg per pound.
i tried for the lighter fluffier more tender meatballs by upping the breadcrumbs, trying the milk soaked stale bread trick, and nothing worked very well. everything was a marginal improvement.
i heard the 4 eggs thing from some italian guy who owns a restaurant in new york
i thought the same thing at first as you, but had to try it because it was so different.
now i just deal with it and enjoy my more delicious meatballs
i also have no problem with 1egg meatballs, but its nice to have something distinctly different from meatloaf in terms of consistency when I make meatballs...
05-04-2009, 02:35 PM #12
4 eggs + 1 lb beef = omelet.
I'll go up to 3 and get back to you. I also grew up cooking Italian in kitchens in NY, although I don't think I ever put out a meatball.
05-04-2009, 02:43 PM #13
Okay, that settles it. I'm off to get meatballs.Do you by chance happen to own a large, yellowish, very flat cat?
05-04-2009, 02:44 PM #14
3 cups of 4C
LOTS of parsley
8 teaspoons fresh minced garlic
1.5 cups of Parmesan grated cheese
2.5 lbs mixed of pork, veal, beef (can be known as "meatloaf mix")
2 eggs (beat separately then add salt/pepper & oregano - half tsp)
Add 1.5-2 cups of breadcrumbs + eggs to the meat then mush together
Add 1/2 cup water (if too dry, add more water)
Roll meatballs and place on cookie sheet (375* until brown or about 15-20 mins)
Add to pot with 2 jars of Barilla + 1 jar water + fresh basil (or whatever store-bought or homemade sauce you want) --> low heat for 40 mins
Last edited by NPG; 05-04-2009 at 02:46 PM.
05-04-2009, 02:45 PM #15
05-04-2009, 02:47 PM #16
Well yeah, I don't make my own sauce and was told that works instead. Or I could go with a bunch of plump tomatoes.
05-04-2009, 02:52 PM #17
Gravy, not sauce.
05-04-2009, 03:15 PM #18
05-04-2009, 03:20 PM #19
05-04-2009, 03:22 PM #20
05-04-2009, 04:16 PM #21
3 would work also i bet....to be honest, I went straight from 1 to 4 and havent tried the in betweens, so maybe im missing something, but why mess with a good thing?
and believe me i felt the same way before. srsly.
and it tastes nothing like egg. srsly x2.
i also get that people like different things
i just think the key to meatballs, and getting the texture and consistency people want, is all about the eggs, and less so about the bread(crumbs) or cheese.
this was a revelation to me, so id thought id share.
05-04-2009, 04:29 PM #22
the breadcrumbs are pretty important. I make my own from toasted, not stale, sourdough and they are better than the out of the box variety by an order of magnatude.
the more eggs strategy has legs. I'm definitely giving it a try.
Also fresh long cut basil leaves makes for meatball goodness."The trouble with socialism is that you eventually run out of other people's money" --Margaret Thatcher
05-04-2009, 04:48 PM #23
It can't work! I've never tried it, but there's no way it can work! You must be wrong! You're making a beef omelet!"fuck off you asshat gaper shit for brains fucktard wanker." - Jesus Christ
"She was tossing her bean salad with the vigor of a Drunken Pop princess so I walked out of the corner and said.... "need a hand?"" - Odin
05-04-2009, 04:49 PM #24
you made me laugh twice today danno
this and that its all about the beer comment in that bike thread
05-04-2009, 05:06 PM #25